Spinach Salad

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From: EatingWell Magazine July/August 1997

Crunchy bean sprouts and water chestnuts add texture to this familiar favorite.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 slices bacon
  • 12 cups stemmed, washed and dried fresh spinach
  • 1 cup very thinly sliced red onion
  • 1 8-ounce can water chestnuts, drained, rinsed and coarsely chopped
  • 2 cups mung bean sprouts
  • 2 cups sliced fresh mushrooms
  • Sweet & Sour Dressing, (recipe follows)
  • 1 hard-cooked egg, peeled and coarsely chopped (see Tip)

Preparation

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  1. Cook bacon in a skillet over medium heat until crisp, turning occasionally, about 7 minutes. Drain on paper towels and coarsely crumble.
  2. Toss spinach, onion, water chestnuts, sprouts and mushrooms in a large bowl. Toss with dressing and divide among 6 plates. Sprinkle egg and bacon on top. Serve immediately.
  • Tip: To hard-cook eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Nutrition information

  • Per serving: 71 calories; 2 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 6 g protein; 100 mcg folate; 5 mg cholesterol; 5 g sugars; 0 g added sugars; 3574 IU vitamin A; 19 mg vitamin C; 64 mg calcium; 3 mg iron; 190 mg sodium; 478 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable

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